host posted on October 20, 2009 20:35
A new food preserving technology is set to double the shelf-life of avocados, create up to 80 new jobs and boost New Zealand’s annual exports by 20 million dollars.
Kiwi owned Fressure Foods plans to import Ultra High Pressure (UHP) processing technology which is used in more than 50 countries to increase the shelf life of locally grown avocados.
Fressure Foods CEO Vern Dark says avocados usually last around 30 days but with the new technology his company will be able to extend this to 60 days, increasing local supply and export revenue.